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First Cold Smoke

steelcity314
steelcity314 Posts: 91
in EggHead Forum
Tried smoking kielbasa, Wisconsin Colby, Swiss and Muenster with my new A-Maze-N smoker with pecan pellets. Just pulled off the egg and wrapped in cling wrap and placed in the fridge. Hoping for the best by the weekend. 



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Comments

  • bgebrent
    bgebrent Posts: 19,636
    You will be rewarded handsomely brother.
    Sandy Springs & Dawsonville Ga
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  • Stormbringer
    Stormbringer Posts: 2,250
    Looks good. I do find that it takes a bit of time for the smoke to fully infuse. SWMBO made a lovely chili con carne last weekend, which we cooked using hot smoking on the Egg. It lasted for most of the week, and there was a definite increase in the smoke flavour as the week went on.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • HoustonEgger
    HoustonEgger Posts: 616
    I would recommend removing your lump, placing the pellet tray down in the firebox, then plate setter, then grid - then cheese & sausage on that. This way the smoke rises up around the plate setter and with the top & bottom vents open you get a great amount of smoke coverage. I just did a batch of smoked cheddar this weekend - went 5 hours with cherry pellets, flipping the cheese every hour for even coverage. 
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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  • NDG
    NDG Posts: 2,432
    +1 on what @HoustonEgger said.  I had serious issues with keeping my  A-Maze-N smoker  lit for entire path of pellets . . did yours burn complete?
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Stormbringer
    Stormbringer Posts: 2,250
    edited November 2016
    Also agree with @HoustonEgger ... this is my setup in a minimax

    Smoker in the base


    Then a layer of veg


    and then another layer using the fire ring as a separator

    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • steelcity314
    steelcity314 Posts: 91
    I'm sure the smoker on the base is a better set up than on the grate with the food adjacent to it. Will try it that way next time, thanks for the insight above. 
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  • Bentgrass
    Bentgrass Posts: 443
    I have done cheese a couple times.  First time had a little melt from the heat.  Next time lowered the amazin down but still had a little melt. I like the idea of taking out the lump, setting smoker on bottom grate and platesetter as deflector.  That will be my method next cold smoke. Fwiw, I think on the instructions with the Amazin it says to blow out the flame.  I have done that and there is plenty of smoke.
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Bentgrass said:
    I have done cheese a couple times.  First time had a little melt from the heat.  Next time lowered the amazin down but still had a little melt. I like the idea of taking out the lump, setting smoker on bottom grate and platesetter as deflector.  That will be my method next cold smoke. Fwiw, I think on the instructions with the Amazin it says to blow out the flame.  I have done that and there is plenty of smoke.


    It does say to blow out the flame once you get a good, solid light. @steelcity314, I get my best results from the AMNPS with the lump removed and it sitting on the fire grate. I also use the plate setter to diffuse and spread the smoke.

    I'm smoking a large batch of cheese next weekend...can't wait!

    Living the good life smoking and joking
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  • Bentgrass
    Bentgrass Posts: 443
    I also put in way too many pellets.  I think you can fill up the middle of the Amazin and it will give you plenty of fuel for several hours.

    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    The max time I smoke cheese for is 3 hours. One row on the maze is more than enough for that.
    Living the good life smoking and joking
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